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You are here: Home / Recipes / Garlic Parmesan Mac And Cheese

By Karina 113 Comments Filed Under: Christmas

Garlic Parmesan Mac And Cheese

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Our deliciously creamy Mac And Cheese is better than the regular, with an irresistible garlic parmesan cheese sauce and topped with golden, buttery parmesan fried bread crumbs!

Does homemade mac and cheese get any BETTER than this? I don’t think so. Switch up your favourite macaroni cheese recipe and make way for this glorious dish full of flavoured comfort food. I can guarantee THIS will become your new favourite.

Mac And Cheese is better than the original! A creamy garlic parmesan cheese sauce coats your macaroni, topped with parmesan fried bread crumbs, while saving some calories! | https://cafedelites.com

MAC AND CHEESE

Usually with any recipe, you can decide in a split second which element you like better. Well, let me tell you right now I’m so undecided and have absolutely no idea where to start. The thick and creamy sauce? The perfect, butter fried topping with extra crispy parmesan? Or the kick of garlic?

An easy, cheesy and creamy recipe, perfect for the holidays, potlucks or bbq’s, I guarantee your mac and cheese experience will forever be changed after you try this recipe. It ticks all the boxes!

  • Béchamel sauce ✔️
  • Abundance of pasta ✔️
  • Crispy topping
  • Loaded with cheese ✔️

Mac And Cheese is better than the original! A creamy garlic parmesan cheese sauce coats your macaroni, topped with parmesan fried bread crumbs, while saving some calories! | https://cafedelites.com

HOW TO MAKE HOMEMADE MAC AND CHEESE

This macaroni cheese recipe is so easy to make, I can break it down in five easy steps:

Boil and drain the pasta — elbow, macaroni, cellentani, or any pasta you like.
Fry a breadcrumbs/parmesan mixture — please use fresh grated parmesan if possible for the best flavour.
Make white sauce — a typical béchamel with a light change.
Add cheese — see below for more cheese options.
Top with a crispy breadcrumb mixture — the best part.

HOW DO YOU MAKE CHEESE SAUCE?

Making this recipe lower in calories for you, I didn’t want to skimp on the all important buttery flavour mac and cheese is known and loved for. So instead, I cut the butter and flour quantity in half for the white sauce.

Using a combination of cornstarch and milk to do the rest of the thickening for us, there is no sacrificing flavours in this recipe.

Cheese sauce béchamel | cafedelites.com

THE BEST CHEESE FOR MACARONI AND CHEESE

Not only is this made with the usual cheddar cheese found in most recipes; it has a GOOD kick of stringy mozzarella AND loaded with parmesan because, well, parmesan.

If you’re not a fan of those, you could also use:
Smoked Gouda
Fontina
Gruyere
Gorgonzola

Cheese sauce for Mac And Cheese |. cafedelites.com

OPTIONAL ADD INS FOR MAC AND CHEESE RECIPE

Bacon: Bacon is always an option.
Chicken: Seared or baked chicken (like our Tuscan Chicken Macaroni Cheese)
Jalapeños: Fresh or pickled jalapeños (like this Chili Mac Recipe)
Herbs: For even more flavour, try adding in Oregano, Basil, Thyme or Parsley — dried or fresh, to the béchamel sauce.

Mac And Cheese is better than the original! A creamy garlic parmesan cheese sauce coats your macaroni, topped with parmesan fried bread crumbs, while saving some calories! | https://cafedelites.com

MAC AND CHEESE AS A SIDE OR MAIN

Both, actually. Think of mains like:

Garlic Herb Butter Roast Chicken 
Pork Roast With Crackle
Crispy Skin Slow Cooker Turkey (& Homemade Gravy)
Brown Sugar Mustard Glazed Ham Recipe

Or enjoy it as a main. You choose!

Mac And Cheese is better than the original! A creamy garlic parmesan cheese sauce coats your macaroni, topped with parmesan fried bread crumbs, while saving some calories! | https://cafedelites.com

The ultimate Mac and Cheese Recipe with an incredible full-flavoured cheese sauce and topped with an irresistible crispy, golden, buttery topping.

Mac And Cheese ON VIDEO!

Need more sides? Try these!

Browned Butter Parmesan Roasted Potatoes
Creamy Garlic Parmesan Brussels Sprouts & Bacon
Honey Garlic Butter Roasted Carrots

Love to stick to the classics? Try these!

Meatloaf
Pot Roast
Lasagna

Garlic Parmesan Mac And Cheese is better than the original! A creamy garlic parmesan cheese sauce coats your macaroni, topped with parmesan fried bread crumbs, while saving some calories! | https://cafedelites.com

Garlic Parmesan Mac And Cheese

Mac And Cheese made better than regular with a garlic parmesan cream sauce, topped with crispy fried parmesan! All in one pan!
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Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Serves: 10 serves (just over 1 cup per serve)

Ingredients

  • 1 pound (500 grams) dry weight pasta, (elbow, macaroni, cellentani, or any other pasta)

CRISPY TOPPING:

  • 1 1/2 tablespoons butter
  • 2/3 cup Panko breadcrumbs

SAUCE:

  • 1/4 cup butter
  • 4 cloves garlic, crushed
  • 1/4 cup flour, all purpose or plain
  • 4 1/2 cups milk, divided (I used skim, but 2% or full fat are fine to use)
  • 1 tablespoon cornstarch, or corn flour
  • salt and pepper, to season
  • 1 tablespoon chicken bouillon powder, or a vegetable stock powder
  • 3/4 cup low fat grated cheddar cheese
  • 1 cup grated parmesan cheese, divided
  • 6 ounces low fat mozzarella cheese, sliced

Instructions

  • Boil pasta in salted water, according to packet instructions, until JUST al dente (do not over-boil)! Drain and rinse well with cold water. Set aside.
  • Preheat oven grill or broiler to 190°C | 375°F.

FOR CRISPY TOPPING:

  • Melt 2 tablespoons butter in a large, oven proof pan or skillet over medium-high heat. Add in the Panko breadcrumbs; stir to coat and cook until golden browned. Transfer to a bowl; set aside.

FOR THE SAUCE:

  • Melt the 1/4 cup of butter in the same pan / skillet. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes. Reduce heat down to low; gradually whisk in 4 cups of the milk (about 1/4 cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken.
  • In a separate jug, combine the cornstarch and remaining 1/2 cup milk; whisk until lump free and stir through the white sauce to thicken completely. Season with salt and pepper and stir in the bouillon powder.
  • Remove from heat and add in the cheddar, 3/4 cup of parmesan cheese, and the mozzarella slices. Stir through until all of the cheese has melted. Toss the pasta through the sauce until completely coated.
  • Top with the Panko and the remaining parmesan cheese. Broil (or grill) in oven for about 10-15 minutes, or until bubbling.
  • Allow to cool down slightly before serving.

Notes

ORIGINALLY PUBLISHED SEPTEMBER 1, 2017

Nutrition

Calories: 425kcal | Carbohydrates: 46g | Protein: 20g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 564mg | Potassium: 291mg | Fiber: 1g | Sugar: 7g | Vitamin A: 560IU | Vitamin C: 0.4mg | Calcium: 424mg | Iron: 1.2mg
Garlic Parmesan Mac And Cheese is better than the original! A creamy garlic parmesan cheese sauce coats your macaroni, topped with parmesan fried bread crumbs, while saving some calories! | https://cafedelites.com

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Reader Interactions

Comments

  1. Belle says

    December 18, 2020 at 10:57 pm

    5 stars
    This recipe is great! I made it about 2 years ago, and just googled until I found this exact recipe again. My husband is a garlic fanatic and loved it.

    Reply
  2. ShoshT says

    November 25, 2020 at 8:34 am

    5 stars
    Delicious!! We made this a few weeks again. It’s so tasty that we are making it again for our Thanksgiving dinner.

    Reply
  3. Linda says

    November 20, 2020 at 6:01 pm

    5 stars
    Hi, haven’t made this yet but I’m wondering if I can substitute the milk for half and half? Or should I use both? Also, I’d like to incorporate bacon, when would I add it?

    Thanks so much! Looking forward to trying this recipe!

    Reply
  4. Jennifer Rice says

    November 13, 2020 at 10:42 am

    5 stars
    Followed the recipe exactly. Best mac n cheese I ever made! Will be making time and time again.

    Reply
  5. Mindy Mcjunkin says

    May 25, 2020 at 3:35 am

    5 stars
    I made this last night. I followed the recipe to a T. It was so delicious. I will definitely be making this again. I always made the Mac and Chez of Thanksgiving when we get together. Definitely making this, this year. Thanks so much. I absolutely love your recipes. I haven’t found one I don’t like yet.

    Reply
  6. Jen says

    May 17, 2020 at 2:31 pm

    5 stars
    This was so good, even my picky husband raved about it! I used equal parts regular cheddar, white cheddar, smoked gouda, mozzarella, and parmesan. Other than that, I followed the recipe exactly. I’ll play around with it more next time – maybe use more breadcrumbs, those were delish. I bet it would be good with lobster in it.

    Reply
  7. Nadine Quinn says

    December 23, 2019 at 6:31 am

    Sounds and looks Amazing!!!
    Could I prepare this TWO days ahead and then bring to room temp and cook?

    Reply
  8. Bob Smith says

    July 22, 2019 at 11:45 am

    5 stars
    I made this last weekend for our family reunion and it was a huge hit! In fact won best Mac and cheese! Only thing I did differently was I always use half regular milk (any fat content I have in fridge) and half evaporated milk! Makes it very creamy without all the extra fat! And I also used sharp, white cheddar and fresh mozzarella! Will definitely make it again!

    Reply
  9. Heather says

    February 21, 2019 at 5:34 am

    5 stars
    Amazing mac and cheese. Just curious why it says 45 minute cook time at top of the ingredients list, but instructions say 10-15 minute cook time?

    Reply
  10. Laura- @funfoodbylaura says

    November 30, 2018 at 1:16 pm

    5 stars
    THIS WAS LITERALLY ONE OF THE BEST RECIPES IVE EVER MADE. THE TOASTY TOP. THE CHEESE. MY GOODNESS I CANT STOP YELLING IT’S THAT GOOD.

    Reply
  11. jimmy says

    November 14, 2018 at 5:34 pm

    5 stars
    can i prepare this dish earlier and bake it before the party starts?
    if so, can I stop after I’ve made the sauce? or stop just before I send it to the oven?

    Thanks!

    Reply
    • Karina says

      November 22, 2018 at 12:47 am

      Yes, that is a great idea! Either of those choices works great! You can make it all and then put it in the oven when needed. Thanks for choosing one of my recipes! Enjoy! XO

      Reply
  12. Julie says

    October 14, 2018 at 9:29 am

    What kind of Mozzarella do you use? Fresh, the harder kind you find shrink wrapped in the store or string Mozzarella? It sounds yummy and my son loves mac & cheese so I can’t wait to try it!

    Reply
    • Karina says

      October 16, 2018 at 11:54 pm

      I used fresh mozzarella. Enjoy! It is a delicious, kid friendly mac and cheese! So much flavor!

      Reply
  13. Doorstep Organics says

    October 10, 2018 at 4:29 pm

    5 stars
    Just looking at your garlic parmesan mac and cheese makes me hungry. It looks so good and yummy.

    Reply
  14. Ellen says

    August 30, 2018 at 12:08 am

    Hi Katrina, This looks amazing (as you have heard before!) but I don’t use bouillon, too much salt. What can I use instead or can I just leave it out? Thanks.

    Reply
  15. Colleen says

    August 28, 2018 at 5:00 am

    5 stars
    Made this recipe and it was a huge hit with the family’s!! I am hosting a pasta dinner for our tennis team. How can I make the sauce gluten-free??

    Reply
  16. Jessika says

    July 23, 2018 at 10:48 am

    5 stars
    Came across this recently and made it for date night with my husband. We used lactose free milk and it was still so good and creamy! Best mac I’ve ever made and for sure a keeper! Thanks for sharing.

    Reply
  17. Kenza says

    June 20, 2018 at 9:42 pm

    5 stars
    Thank you fot sharing this amazing recipe. I’ve tried this dish. My children helped me to cook. It was our first mac and cheese. We live in France. Waouhhh ! We loved it. It’s delicious and extra creamy. From now, this recipe belongs to our family best dishes !

    Reply
  18. Michael Meyer says

    May 11, 2018 at 9:56 am

    5 stars
    How do u prevent the cheese from clumping up. I just made this and the cheese seems to clumping together instead of blend with the noodles. Please help

    Reply
    • Karina says

      May 11, 2018 at 10:21 pm

      I have found if I keep stirring and putting the cheese ingredients in slowly usually works and not over boiling the sauce. Hope that helps! I am sure it tasted so good for you! MMM! Sounds good now;)!

      Reply
    • Tami says

      June 28, 2020 at 4:25 pm

      Use less flour to make it more creamy

      Reply
  19. Jen Motz says

    December 04, 2017 at 8:21 am

    Anyone tried adding browned ground beef to this? Seems like it would be a great addition!

    Reply
    • Karina says

      December 05, 2017 at 8:11 pm

      Mmmm NO! And I have no idea why?! On my to-do list now. Thanks Jen!

      Reply
  20. Ang B. says

    November 21, 2017 at 5:54 pm

    Hi!! I want to make this for thanksgiving but do you think this will travel well? I was going to cook it on the stove on a skillet and then transfer it into an aluminum tray right before I bake it so I can take it to the dinner. Any recommendations or tips?

    Reply
  21. Cynthia says

    November 19, 2017 at 6:23 pm

    Hello! I had a quick question, I made this dish last thanksgiving and it was a major hit with my family, so of course I’ve been tasked with making it again this year! I just for the life of me can’t remember if I used the chicken bouillon last year or forgot about it completely but I’m leaning more towards the latter. So I was wondering if it’s absolutely necessary for the recipe or if we can go with out it.

    Reply
  22. Mandy says

    November 16, 2017 at 2:46 am

    5 stars
    When it calls for grated Parmesan does that mean literally the grated that’s almost a powder in the tube or like shredded in the long pieces like the cheddar?

    Reply
    • Karina says

      November 17, 2017 at 7:38 pm

      Fresh shredded parmesan cheese. Not the tube parmesan 🙂

      Reply
  23. Student says

    September 21, 2017 at 1:53 pm

    5 stars
    Hi can I replace chicken bouillon powder with chicken stock?

    Reply
  24. Sarah says

    September 17, 2017 at 9:16 am

    5 stars
    This was so good! Even if I forgot to add the mozzarella. My SO loved it, and requested this to now be our go to mac and cheese. ( he says add more garlic, so hey, I am cool with that too!)

    Reply
  25. Michelle says

    August 16, 2017 at 1:26 am

    5 stars
    Hi! I’m hoping to make this tomorrow for a birthday. Is there anything I can substitute for the cornstarch? if I don’t have any.

    Reply
  26. stecey says

    August 07, 2017 at 1:16 am

    Do you remove the garlic from the oil? Am I missing a step – I’m making this tonight. It looks amazing!

    Reply
  27. Sheryl says

    March 31, 2017 at 3:25 pm

    I made this tonight and everyone loved it! I cooked bacon and asparagus and added it as well. Everyone went back for seconds.

    Reply
  28. Evelyn says

    February 22, 2017 at 2:57 am

    I can’t wait to make this!!! I do not own a Le Creuset shallow baking dish, so what size or capacity baking dish should I use?

    Reply
  29. Granny B says

    February 10, 2017 at 8:20 am

    5 stars
    Had some shrimp scampi left over. Added over the top! YUMMMM!

    Reply
    • Karina says

      February 10, 2017 at 9:31 am

      Y.U.M!!!

      Reply
  30. Sara Snow says

    February 08, 2017 at 9:02 pm

    5 stars
    we made this last night! Oh My Cheeessseeee! Delish. Thank you

    Reply
  31. Tammy says

    February 07, 2017 at 7:16 am

    Is 1% milk fine to use ?

    Reply
    • Karina says

      February 18, 2017 at 2:48 pm

      Hi Tammy. Yes you can try it!

      Reply
  32. Heather says

    January 31, 2017 at 5:32 am

    5 stars
    This looks beyond delicious! My husband and I always top with bread crumbs & crispy fried onions! Can’t wait to try it out!

    Reply
  33. Vicky says

    January 19, 2017 at 3:20 pm

    5 stars
    Wow! Ymmy! I like cheese. This dish is to spend for me. Thanks!

    Reply
  34. colleen says

    January 18, 2017 at 5:56 am

    5 stars
    Made this over the weekend and we loved it. I even brought extras in for my co-workers and they were very pleased.

    Reply
  35. Izzie says

    December 31, 2016 at 6:18 am

    5 stars
    Um gained a new follower because of this recipe. Made it for xmas and it was super well received. GREAT flavor!

    Reply
    • Karina says

      December 31, 2016 at 7:36 am

      Izzie I’m so happy to hear that! And welcome!

      Reply
  36. Jenn says

    December 30, 2016 at 5:33 pm

    I see you say this serves 10, but how much is a serving? I saw someone else asked that question, and said the answer was at the end of the recipe, but I’m not seeing it.

    Reply
    • Karina says

      December 31, 2016 at 7:39 am

      Just over 1 cup is one serve Jenn!

      Reply
      • E Wells says

        February 29, 2020 at 12:38 pm

        5 stars
        Excellent and so easy! I used a mixture of almond and whole milk. Worked really well! Thanks for sharing this wonderful recipe!

        Reply
  37. Akilah says

    December 29, 2016 at 1:09 pm

    5 stars
    So glad I tried this recipe! It’s made my family VERY happy 🙂

    Reply
  38. Ines says

    December 20, 2016 at 12:17 pm

    Just double checking, when you say bake, is it the broiling that is in the instructions

    Reply
  39. Jerry says

    December 19, 2016 at 8:25 am

    How much pasta do you use for this? I’ve read and re-read the whole recipe and can’t find a quantity. Thanks!

    Reply
  40. Justine says

    December 09, 2016 at 5:01 am

    5 stars
    I cannot wait to make this! Holy Cheese is right!!

    Reply
  41. Luna says

    December 06, 2016 at 12:31 pm

    5 stars
    Chris, I couldn’t find bullion powder either, so I put 5 cubes in a sandwich bag and broke them up with the flat side f a tenderizer until it was a powder consistency, then measured it out with a tablespoon.

    My family and I absolutely LOVE this recipe by the way 😀

    Reply
  42. Andrea says

    November 25, 2016 at 11:13 am

    Hi, I am a vegetarian and would love to make this recipe but was wondering what you’d recommend in place of the chicken bouillon powder? Thanks so much!!

    Reply
  43. Chris says

    November 24, 2016 at 1:35 pm

    Can you use chicken boulion cubes instead of power. If so how will I be able to incorporate that. Thank you

    Reply
  44. Toni says

    November 24, 2016 at 12:56 pm

    5 stars
    Just made this this mac n cheese and it is booomb!

    Reply
  45. Callye says

    November 24, 2016 at 11:06 am

    Thank you for responding so quickly! I’m not a huge cook, so one more thing, do I put it in the freezer tonight or leave it in the fridge until I cook it tomorrow morning? Sorry for all the questions 🙂

    Reply
    • Karina says

      November 24, 2016 at 11:08 am

      No need to apologise! Store it in the fridge overnight, then tomorrow be sure to take it out for at least half an hour to an hour to bring it to room temp (or close to it) before baking in the oven! I hope that helps!

      Reply
  46. Callye says

    November 24, 2016 at 11:01 am

    I saw someone ask this, but couldn’t figure out if you answered or not… can I prepare this tonight and then tomorrow morning put it in the oven?

    Reply
    • Karina says

      November 24, 2016 at 11:03 am

      Hi Callye! Yes you can!

      Reply
  47. Savannah says

    November 24, 2016 at 1:21 am

    5 stars
    Hi Karina,

    I am making this dish for Thanksgiving tomorrow and would like to know if I can make it this evening and bake tomorrow?

    Reply
    • Karina says

      November 24, 2016 at 11:03 am

      Hi Savannah! Yes!

      Reply
  48. Josephine says

    November 23, 2016 at 12:58 am

    Hi Karina, I was converting the grams to ounces for the pasta and it said 33 ounces is that correct? It seems like a lot of pasta.
    Thank you

    Reply
    • Brian says

      June 23, 2019 at 2:50 am

      500 GRAMS IS 17.6 OUNCES.

      Reply
    • Ron B. says

      September 26, 2019 at 3:30 am

      much easier to convert a pound into oz… there are 16 oz in one pound

      Reply
  49. Lindsay says

    November 20, 2016 at 11:18 pm

    Hi! This looks amazing! For the cheddar, do you use white cheddar or regular yellow?? And mild or sharp??

    Reply
  50. Nephilimfields says

    November 20, 2016 at 4:31 pm

    I’m going to try this with black garlic.

    Reply
  51. Amber says

    November 20, 2016 at 3:38 pm

    Hi! did you use salted or unsalted butter?

    Thanks!

    Reply
    • Karina says

      November 20, 2016 at 8:05 pm

      Amber I use salted 🙂

      Reply
  52. Brittany says

    November 20, 2016 at 6:29 am

    5 stars
    Looks amazing! What kind of baking dish is that? I’d love to have one for when I make this recipe!

    Reply
    • Karina says

      November 20, 2016 at 8:11 pm

      HI BRITTANY! This is an old Le Creuset shallow casserole!

      Reply
  53. Michele says

    November 20, 2016 at 1:43 am

    5 stars
    This looks fantastic, Karina!
    Can you please tell me what constitutes a serving? One cup?

    Reply
    • Karina says

      November 20, 2016 at 8:11 pm

      Michele, it’s 1-1/2 cups 🙂

      Reply
  54. Andrea says

    November 19, 2016 at 9:42 am

    Can you use garlic powder instead of crushed garlic?

    Reply
    • Karina says

      November 20, 2016 at 8:13 pm

      Andrea, yes.

      Reply
  55. Jiha says

    November 18, 2016 at 9:26 am

    This looks absolutely delicious! Since I love ALL of your recipes I have tried, I’m going to make this for Thanksgiving 🙂

    Reply
  56. April. L says

    November 18, 2016 at 1:23 am

    I thought i had died and gone to Heaven!!!!
    I took the liberty of adding LOBSTER to this Mac & Cheese and that was the end of everything for me!!!
    My day was totally complete! Nothing left for me to do except realize that THIS MAC & Cheese with LOBSTER IS TOTALLY AMAZING!!! I died and was in Heaven!!! All the gooy yummy cheese wrapping all the lobster in a smooth creamy garlic cheesey sauce MMMMM!!! Ok gotta go, gotta go make more since talking about it has made me want more today!!! Lol
    The only sad part about this Mac & Cheese is if your sharing it THERES NEVER ANY LEFT OVERS!!!!!
    Thanks for this TERRIFIC recipe!!!
    You made my rough & busy day a comfort!!
    Keep up the great work with your recipes!!
    April. L
    London Ontario Canada.

    Reply
    • Karina says

      November 20, 2016 at 8:18 pm

      April THIS is comment of the year!!!! I LOVE THIS SO MUCH! Thank you for taking the time to write back! 🙂

      Reply
  57. Pammy says

    November 16, 2016 at 3:57 am

    Would I be able to substitute the milk with almond milk?

    Reply
    • Karina says

      November 17, 2016 at 6:13 pm

      Hi Pammy. Yes almond milk is fine 🙂

      Reply
  58. Jenn says

    October 31, 2016 at 6:17 am

    5 stars
    Hello, will this recipe work well with full fat cheese?

    Reply
  59. Kim says

    October 30, 2016 at 10:10 am

    My girlfriend LOVES mac and cheese, and I’m a big fan of garlic parm anything! Definitely adding this to recipes to make this week. I can’t wait to try it, it looks super delicious!!

    Reply
  60. Lydia says

    October 28, 2016 at 1:45 am

    Can I prepare this a day early before broiling and serving it?

    Reply
    • Karina says

      October 28, 2016 at 1:46 am

      Yes absolutely! Keep refrigerated over night, and just before baking leave it out for about an hour at room temperature 🙂

      Reply
  61. Jessi says

    October 26, 2016 at 6:24 pm

    I love Mac and cheese but I tend to find that after the baking process a lot of recipes lose flavor or aren’t as good. Because of that I usually skip the baking stage and just serve it right after mixing in the noodles. How does the flavor stand up after baking in this one?

    Reply
    • Karina says

      October 27, 2016 at 4:46 pm

      Hi Jessi. I find it better but that’s personal preference.

      Reply
  62. Nadiya says

    October 18, 2016 at 1:44 am

    Hi Karina,
    This recipe looks amazing! Do you think it would work with brown rice pasta instead of normal pasta?

    Reply
    • Karina says

      October 18, 2016 at 9:10 am

      Yes of course!

      Reply
  63. Juanita W. says

    October 13, 2016 at 6:36 pm

    Can you make this dish in a pressure cooker ? Looks so yummy. Can’t wait to try !

    Reply
    • Karina says

      October 17, 2016 at 3:43 pm

      Hi Juanita! I haven’t tried this recipe in the pressure cooker I’m sorry!

      Reply
  64. Rebeca says

    October 13, 2016 at 7:03 am

    Can I make this dish using a cast iron skillet?

    Reply
  65. Mary says

    October 10, 2016 at 3:59 am

    Never mind! I found the servings at the end of the recipe! Thanks! I may try today for dinner. I will post to let you know how it came out!

    Reply
  66. Mary says

    October 10, 2016 at 3:57 am

    How many servings does this make or how much is a serving. Couldn’t find it in the recipe. It looks delicious!

    Reply
  67. Martha says

    October 06, 2016 at 8:16 am

    I do not like Mozzarella that much. Only on pizza. Would this be Good with a Gruyer and cheddar mix?

    Reply
    • Karina says

      October 06, 2016 at 6:39 pm

      You can definitely try it Martha!

      Reply
  68. M. Bickerman says

    October 03, 2016 at 10:55 am

    Just a note: From watching chefs on some cooking sites, they say that if you pour cold water over your cooked pasta you take away all the nutrients. So, I stopped doing that. You might want to google the benefits of just letting it cool.

    Reply
  69. debby says

    October 01, 2016 at 11:26 pm

    is it possible to make thos ahead for a party as i wont have time to prepare sauce while party is going on.

    Reply
    • Karina says

      October 02, 2016 at 10:17 am

      Hi Debby, yes that would be fine!

      Reply
  70. Eileen says

    October 01, 2016 at 12:13 am

    5 stars
    Any recommendations on how to freeze and re-warm this at a later date? I’m making some freezer meals since I just had a baby, and would love to add this to the list!

    Reply
    • Karina says

      October 05, 2016 at 10:38 am

      Hi Eileen! First….Congratulations!
      You can freeze portions into freezer friendly plastic containers, thaw out the morning you need it and reheat in the microwave in 1-2 minute increments (stirring between each) until heated through 🙂

      Reply
  71. Tracy says

    September 28, 2016 at 4:45 pm

    5 stars
    Just finished this for dinner tonight and it’s the most perfect mac and cheese! The amounts of garlic and cheese you have here are perfect. Just perfect! Even my son who hates mac and cheese now loves it! It wasn’t too heavy like other recipes we’ve had in the past. And I love that you don’t use heavy cream. WINNER WINNER!

    Reply
  72. Crissy says

    September 28, 2016 at 3:34 am

    5 stars
    I can’t believe there are people out there who hate macaroni and cheese. It is my absolute favorite food ever! This recipe looks amazing, can’t wait to try it soon.

    Reply
  73. Jennifer says

    September 23, 2016 at 9:40 am

    5 stars
    That is sexy Mac and cheese! mmmmmmm!

    Reply
  74. Janie R says

    September 13, 2016 at 6:07 am

    5 stars
    Karina, if I might be so bold. Shelley, I would sub some of the veg stock for milk, and for at least the 1/2 cup milk, for the cornstarch, I’d use heavy cream…or light..that might make it somewhat creamy..just not as creamy as all milk…

    Reply
    • Karina says

      September 13, 2016 at 4:28 pm

      Thank you Janie! Hopefully those substitutions won’t effect the creaminess too much!

      Reply
  75. Janie R says

    September 13, 2016 at 5:59 am

    5 stars
    This looks so good! I can’t wait to try it! I think I found my new favorite food blog!

    Reply
    • Karina says

      September 13, 2016 at 4:28 pm

      Aw thank you Janie! Welcome to my blog!

      Reply
  76. Rosie says

    September 03, 2016 at 11:38 pm

    Oh wow, this looks ridiculously delicious!

    Reply
  77. Shelley says

    September 02, 2016 at 10:58 am

    This looks delicious! Question; I have tons of vegetable stock. How would I use that in this recipe instead of the powder?

    Reply
    • Karina says

      September 04, 2016 at 9:55 am

      Hi Shelley. I’m not sure as I haven’t tried it with just stock! I’d imagine it wouldn’t come out as creamy.

      Reply
  78. Chels says

    September 02, 2016 at 2:46 am

    Hellooo, cheesy goodness! This looks amazing!

    Reply
    • Karina says

      September 02, 2016 at 8:35 am

      Thank you Chels!

      Reply
  79. Katrina says

    September 02, 2016 at 12:48 am

    HOLY CHEESE!! This dish looks so good!!

    Reply
    • Karina says

      September 02, 2016 at 8:35 am

      Haha thank you Katrina!

      Reply

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